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Kinetic study of β-lactoglobulin thermal aggregation at low pH

Mudgal, P. Department of Food, Bioprocessing and Nutrition Sciences, Schaub Hall, Dan Allen Drive, North Carolina State University, Raleigh, NC 27695-7624, USA pmudgal@gmail.com; Daubert, C.R. Department of Food, Bioprocessing and Nutrition Sciences, Schaub Hall, Dan Allen Drive, North Carolina State University, Raleigh, NC 27695-7624, USA; Foegeding, E.A. Department of Food, Bioprocessing and Nutrition Sciences, Schaub Hall, Dan Allen Drive, North Carolina State University, Raleigh, NC 27695-7624, USA (2015-01-13)
Drying of yellow pea starch on inert carriers: Drying kinetics, moisture diffusivity, and product quality

Benali, Marzouk Natural Resources Canada, CanmetENERGY, 1615 Lionel Boulet Blvd., P.O. Box 4800, Varennes, QC, Canada J3X 1S6 marzouk.benali@nrcan.gc.ca (2015-01-13)
Kinetics of ascorbic acid degradation in fruit-based infant foods during storage

Bosch, Vicente Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain; García-Llatas, Guadalupe Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain; Alegría, Amparo Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain amparo.alegria@uv.es; Gilabert, Victoria ALNUT, S.L. Calle Baleares, Parcela A3, Pol. Ind. Poyo de Reva, 46394 Ribarroja, Valencia, Spain; Cilla, Antonio Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain; Boix, Rafael ALNUT, S.L. Calle Baleares, Parcela A3, Pol. Ind. Poyo de Reva, 46394 Ribarroja, Valencia, Spain (2015-01-13)
Temperature uniformity mapping in a high pressure high temperature reactor using a temperature sensitive indicator

Grauwet, Tara Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M 2 S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee, Belgium; Vervoort, Liesbeth Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M 2 S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee, Belgium; Matser, Ariette Wageningen UR Food and Biobased Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; Van der Plancken, Iesel Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M 2 S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee, Belgium; Hendrickx, Marc Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M 2 S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee, Belgium; Van Loey, Ann Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M 2 S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee, Belgium ann.vanloey@biw.kuleuven.be (2015-01-13)
A user-friendly general-purpose predictive software package for food safety

Halder, Amit Department of Biological and Environmental Engineering, Riley Robb Hall, Cornell University, Ithaca, NY 14853, USA; Black, D. Glenn Department of Food Science and Technology, 2605 River Dr., University of Tennessee, Knoxville, TN 37996-4591, USA; Datta, Ashim K. Department of Biological and Environmental Engineering, Riley Robb Hall, Cornell University, Ithaca, NY 14853, USA akd1@cornell.edu; Dhall, Ashish Department of Biological and Environmental Engineering, Riley Robb Hall, Cornell University, Ithaca, NY 14853, USA; Davidson, P.M. Department of Food Science and Technology, 2605 River Dr., University of Tennessee, Knoxville, TN 37996-4591, USA; Li, Jiajie Department of Food Science and Technology, 2605 River Dr., University of Tennessee, Knoxville, TN 37996-4591, USA; Zivanovic, Svetlana Department of Food Science and Technology, 2605 River Dr., University of Tennessee, Knoxville, TN 37996-4591, USA (2015-01-13)
Stability of nutritionally important compounds and shelf life prediction of tomato ketchup

Rajchl, Aleš Institute of Chemical Technology in Prague, CZ-166 28 Prague 6, Czech Republic rajchl@vscht.cz; Čížková, Helena Institute of Chemical Technology in Prague, CZ-166 28 Prague 6, Czech Republic; Pivoňka, Jan Institute of Chemical Technology in Prague, CZ-166 28 Prague 6, Czech Republic; Hronová, Michaela Institute of Chemical Technology in Prague, CZ-166 28 Prague 6, Czech Republic; Voldřich, Michal Institute of Chemical Technology in Prague, CZ-166 28 Prague 6, Czech Republic; Ševčík, Rudolf Institute of Chemical Technology in Prague, CZ-166 28 Prague 6, Czech Republic; Dobiáš, Jaroslav Institute of Chemical Technology in Prague, CZ-166 28 Prague 6, Czech Republic (2015-01-13)
Kinetics of quality changes of pumpkin ( Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions

Gonçalves, E.M. Unidade de Investigação de Tecnologia Alimentar, Instituto Nacional de Recursos Biológicos, Estrada do Paço do Lumiar, 22, 1649-038 Lisboa, Portugal elsa.goncalves@inrb.pt; Pinheiro, J. Unidade de Investigação de Tecnologia Alimentar, Instituto Nacional de Recursos Biológicos, Estrada do Paço do Lumiar, 22, 1649-038 Lisboa, Portugal; Brandão, T.R.S. Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal; Abreu, M. Unidade de Investigação de Tecnologia Alimentar, Instituto Nacional de Recursos Biológicos, Estrada do Paço do Lumiar, 22, 1649-038 Lisboa, Portugal; Silva, C.L.M. Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal clsilva@esb.ucp.pt (2015-01-13)
New enzymatic time–temperature integrator (TTI) that uses laccase

Kim, Keehyuk Department of Culinary Nutrition, Woosong University, Daejeon 300-718, Republic of Korea; Lee, Seung Ju Department of Food Science and Technology, Dongguk University-Seoul, 26 Pil-Dong 3-ga, Jung-Gu, Seoul 100-715, Republic of Korea Lseungju@dongguk.edu; Kim, Eunji Department of Food Science and Technology, Dongguk University-Seoul, 26 Pil-Dong 3-ga, Jung-Gu, Seoul 100-715, Republic of Korea (2015-01-13)
An activated-state model for the prediction of solid-phase crystallization growth kinetics in dried lactose particles

Das, Debolina School of Chemical and Biomolecular Engineering (J01), University of Sydney, NSW 2006, Australia debolina.das@sydney.edu.au; Langrish, Timothy A.G. School of Chemical and Biomolecular Engineering (J01), University of Sydney, NSW 2006, Australia timothy.langrish@sydney.edu.au (2015-01-13)
Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing

Grauwet, Tara Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M 2 S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, P.O. Box 2457, B-3001 Heverlee, Belgium tara.grauwet@biw.kuleuven.be; Van Loey, Ann Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M 2 S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, P.O. Box 2457, B-3001 Heverlee, Belgium ann.vanloey@biw.kuleuven.be; Van der Plancken, Iesel Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M 2 S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, P.O. Box 2457, B-3001 Heverlee, Belgium; Vervoort, Liesbeth Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M 2 S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, P.O. Box 2457, B-3001 Heverlee, Belgium; Hendrickx, Marc E. Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M 2 S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, P.O. Box 2457, B-3001 Heverlee, Belgium (2015-01-13)

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